Pistachio Apricot Rugelach Recipe

How to make it

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• To make the dough: In a food processor blend butter and cream cheese until smooth.
• Add flour and salt and pulse just until mixture forms a ball.
• Gather up and form dough into two discs.
• Chill dough, wrapped well in plastic wrap, at least 4 hours and up to 1 day.
• Make filling by chopping 1 1/4 cup of the pistachios coarsely with the blue cheese to form a crumble mixture.
• Chop remaining pistachios very finely and reserve for topping.
• Preheat oven to 350 degrees F.
• Work with 1 piece of dough at a time, keeping remaining covered and chilled.
• On a work surface sprinkled with confectioners' sugar using a rolling pin dusted with confectioners' sugar, roll out piece of dough into an 12-inch round.
• Cut round into 12 wedges, keeping round intact.
• Sprinkle 1/2 to 3/4 cup of nut/cheese filling in a ring around outer portion of round, leaving a 1-inch border around edge, and press filling gently into dough.
• Drizzle very lightly with a bit of honey.
• Working with 1 wedge at a time, put an apricot half just inside the edge, fold the outer edge of pastry over filling and roll up the apricot and filling in pastry, jelly-roll fashion, folding sides under pastry to enclose filling.
• Transfer each rugelach with the pointed ends down to an ungreased baking sheets.
• Brush with beaten egg and sprinkle with reserved remaining chopped pistachios.
• Bake rugelach in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 15 to 20 minutes total.
• Transfer rugelach to racks to cool completely.
• Best kept in air tight containers.